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My daughter and I had fun adjusting the flavoring for this unique and satisfying salad. With notes of mint and parsley, along with healthful kasha and savory roasted butternut squash, it satiates while being enjoyed down to the last bite!
1 small butternut squash, peeled and cubed
oil, for roasting
2 cups farro or coarse grain kasha, cooked according to package directions and cooled
4 ounces (110 grams) dark green lettuce (I used spring mix)
1 large avocado, diced
1 cup cubed watermelon
2 and 1/2 tablespoons chopped fresh mint (about 8–9 sprigs)
1/3 cup coarsely chopped fresh parsley
1/4 cup walnut nibs
2 and 1/2 tablespoons oil
3 tablespoons Tuscanini Lemon Juice
1/2 teaspoon Tuscanini Sea Salt
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Toss squash in oil and spread onto a lined baking sheet. Roast for 30 minutes; broil on lower rack an additional five to eight minutes until beginning to brown at the edges. Remove from oven and allow to cool.
Combine kasha, lettuce, avocado, watermelon, mint, and parsley in a large serving bowl.
Toast walnut nibs in a dry sauté pan for a few minutes until fragrant and beginning to brown. Add to bowl along with oil, lemon juice, salt, and butternut squash. Toss lightly to distribute flavors.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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